Ingredients
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3/4 cup butter, softened
1/2 cup sifted powdered 10x sugar
1 cup finely ground unblanched almonds
1 teaspoon fresh lemon juice
1 egg, slighly beaten
1 1/2 cups all-purpose flour
Preparation
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Cream butter in a large mixing bowl.
Gradually add powdered sugar, beating until light and fluffy.
Sift almonds through a colander or coarse sieve; add to creamed mixture, mixing until well blended.
Add lemon juice and egg, mixing well.
Gradually blend in the flour, stirring well.
Press dough into a cookie press.
Press cookies 2 inches apart onto ungreased cookie sheets, using the discs you desire.
Bake at 400 degrees for 7-10 minutes.
Remove to wire racks to cool.
Store in airtight containers.
Yield: 5 1/2 dozen.
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